Growing up, potato soup was always that dish my grandma made when the weather turned cold. She’d spend hours in the kitchen, peeling potatoes and stirring the pot while telling me stories about her own childhood. Back then, I thought making potato soup was some complicated process that only grandmas knew the secret to. But here’s the thing – I was so wrong. This creamy potato soup is actually one of the easiest comfort foods you can make, and adding heavy cream at the end? Well, that’s the simple trick that makes it taste just like my grandma’s version, minus all the fuss.
Possible Ingredient Alternatives
For a vegetarian or vegan version, bacon can be replaced with smoked paprika or liquid smoke to maintain the smoky flavor. Use 1-2 teaspoons of smoked paprika or a few drops of liquid smoke, adjusting to taste. Heavy whipping cream can be substituted with coconut cream for a dairy-free alternative. Use the same amount and expect a slight coconut flavor. For a lower-carb option, replace half the potatoes with cauliflower florets. This substitution reduces the carbohydrate content while maintaining a creamy texture. Adjust cooking time as cauliflower cooks faster than potatoes. These substitutions accommodate various dietary preferences while preserving the soup’s rich, comforting character.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-50 minutes |
| Total Time | 40-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 50-70 g
- Fat: 150-170 g
- Carbohydrates: 200-230 g
Ingredients
- 2 cups milk (whole milk makes it extra creamy and rich)
- 1/3 cup all-purpose flour
- 2/3 cup heavy cream
- 2/3 cup sour cream (full-fat for creamier texture)
- 2.5 lb gold potatoes, diced (cut into 1/2-inch cubes)
- 6 slices bacon (cut into 1/2-inch pieces)
- 1/4 to 1/2 tsp ancho chili powder
- 1 medium yellow onion, chopped
- shredded cheddar cheese
- extra sour cream
- 3 large garlic cloves, minced (freshly minced for best flavor)
- 1 tsp black pepper
- 4 cups chicken broth
- 3 tbsp butter (I like Kerrygold unsalted butter for this)
- chopped chives
- 1.5 tsp salt
- extra bacon
Step 1: Cook the Bacon
Begin by placing bacon pieces in a large Dutch oven or soup pot over medium heat.
Cook until the bacon is crisp and browned, then remove the bacon pieces and set them aside for later.
Leave the bacon fat in the pot to add flavor to your soup.
Step 2: Sauté Onions and Garlic
With the bacon fat still in the pot, add some butter and chopped onion.
Cook over medium heat until the onions are tender, which should take about 3 to 5 minutes.
Add the garlic and cook until it becomes fragrant, approximately 30 seconds.
Step 3: Add Flour and Base Ingredients
Sprinkle flour over the sautéed onions and garlic.
Stir until smooth, using a whisk if necessary.
Next, add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder.
Stir these ingredients well to combine them thoroughly.
Step 4: Cook the Soup and Blend
Bring the mixture to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
Then, reduce the heat to a simmer.
Carefully remove approximately half of the soup (about 5 cups) to a blender.
Puree until smooth, or use an immersion blender directly in the pot if preferred.
Step 5: Finalize the Soup
Return the pureed soup to the pot.
Add sour cream and the reserved bacon pieces.
Stir everything well, ensuring the ingredients are mixed evenly.
Allow the soup to simmer for an additional 15 minutes to meld the flavors together.
Step 6: Serve and Garnish
Once the soup has simmered, it is ready to serve.
Top each serving with additional sour cream, bacon, cheddar cheese, or chives as desired.
Enjoy your rich and hearty soup!
